Bring a medium pot of generously salted water to a boil, then lower to a simmer. Thoroughly rinse produce and pat dry. Stem sage. Stem Swiss chard and coarsely chop leaves. Julienne sun-dried tomatoes (cut into thin strips).

Reserve a quarter of the total flour to use for dusting. Combine pumpkin, egg, and remaining flour in a mixing bowl. Knead gently until dough forms, adding flour until the dough isn't sticky. Turn out onto cutting board and divide dough ball into quarters. Roll each quarter into a ½" thick "rope", using reserved dusting flour generously to keep gnocchi from sticking. Cut into 1" pieces and set gnocchi aside on a plate.

Heat a medium pan over medium-high heat. Add the butter and cook until it begins to brown, about 2-3 minutes. Add sage leaves and evaporated milk. Reduce by half, about 3 minutes, and season with a pinch of salt and pepper.

Spray a square of foil generously with spray and set on a plate. Heat a small non-stick pan over medium heat. Add the brown sugar and 1 Tbsp. of water. Stir to combine and melt the sugar. Add pecan pieces and stir to coat. Continue cooking until liquid thickens and coats the pecans, stirring constantly. Cook 2 minutes and turn out onto a foil-lined plate. Set aside and allow to cool (mixture will be very hot!)

Add gnocchi in batches to simmering water. Cook for 1 minute until slightly firmed. Remove from water with slotted spoon to a mixing bowl and toss with 2 tsp. olive oil. In a medium pan, heat 1 tsp. of olive oil and add the Swiss chard. Cook, stirring frequently, until wilted, about 2 minutes. Add the sun-dried tomatoes and cook 1 more minute.

Arrange gnocchi on a plate or in a shallow bowl. Drizzle with brown butter sage cream and top with Swiss chard-sundried tomato mixture. Top with bleu cheese crumbles and candied pecan pieces.